皱皮木瓜籽油提取工艺优化及其理化性质和抗氧化活性

Optimization of Extraction,Physicochemical Properties and Antioxidant Ability of Chaenomeles speciosa(Sweet) Nakai Seed Oil

以皱皮木瓜籽为原料,研究溶剂浸提法提取皱皮木瓜籽油的最佳工艺。在单因素试验的基础上,进行正交试验优化分析,确定皱皮木瓜籽油的最佳提取工艺条件为:料液比1∶4(g/mL)、提取温度60℃、提取时间150 min。在该条件下皱皮木瓜籽油的提取率为28.48%。皱皮木瓜籽油的酸值和过氧化值等指标达到了食用油脂的标准。将皱皮木瓜籽油甲酯化后,利用气相色谱-质谱联用法鉴定出12种脂肪酸,主要为油酸(42.69%)、亚油酸(32.46%)、棕榈酸(12.92%)、硬脂酸(4.82%)、花生酸(3.27%),不饱和脂肪酸含量达77.42%。通过测定清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基能力来评价皱皮木瓜籽油的抗氧化活性,结果表明对DPPH自由基和羟自由基的IC50分别为8.51、0.396 mg/mL。

The conditions for solvent extraction of Chaenomeles speciosa （Sweet） Nakai seed oil （CSNSO） were optimized using one-factor-at-a-time and orthogonal array design methods. A solid-to-liquid ratio of 1：4 （g/mL）; an extraction temperature of 60 ℃and an extraction time of 150 min were found to be optimal for the maximum oil yield （28.48%）. Both the acid value and peroxide value of CSNSO met the quality standard for edible oils and fats. After methyl esterification,12 fatty acids were identified by gas chromatography-mass spectrometry （GC-MS）, and the major fatty acid in the oil was oleic acid, which accounted for 42.69% of the total fatty acids, followed by linoleic acid （32.46%）, palmitic acid （12.92%）, stearic acid （4.82%） and arachic acid （3.27%）. The relative content of unsaturated fatty acids was as high as 77.42%.The antioxidant activity of CSNSO was estimated by testing DPPH free radical and ＇OH scavenging ability, and the 50% inhibitory concentration （IC50） values were determined to be 8.51 and 0.396 mg/mL, respectively.